Classic Tangy Lemon Cheesecake – a delicious recipe with ginger nut, margarine, milk, lemon jelly, g cheese, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
2
Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
3
Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
4
Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
5
Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
6
You can make two smaller pies and they freeze really well.
405
kcal
Calories
23
g
Fat
49
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 g biscuits, ginger nut or 250 g arrowroot, 175 g margarine, 1 (375 ml) can evaporated milk, 1 1/2 lemon jelly, packets (one and a half packets), and more.
Yes, Classic Tangy Lemon Cheesecake falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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